Keeps Well

Recipe: Baked Apple-Oat Breakfast Squares — On-the-Go Breakfast Recipes

(Image credit: Joe Lingeman/The Kitchn)

My breakfast of choice for the majority of my elementary school years was apple-cinnamon instant oatmeal. I'd pick through the variety pack my dad bought every week for my preferred flavor. These squares are based off that oatmeal, but with a more wholesome spin, thanks to real ingredients and natural sweeteners. They also happen to be even faster than those little packets, since once they are baked, it's a true grab-and-go situation.

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Recipe: Make-Ahead Pumpkin French Toast Casserole — Make-Ahead Breakfast Recipes

(Image credit: Joe Lingeman/The Kitchn)

This is how you do French toast during prime pumpkin season (aka right now!). It's a sweet, seasonal breakfast casserole for a crowd and powerful enough to win over the most ardent pumpkin spice critic. Thick cubes of buttery brioche are soaked overnight and infused with rich custard packed with warm spices and a double dose of pumpkin. Then it's dotted with a crunchy brown sugar and pecan streusel that takes it over the top. Amazing, right?

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Recipe: Pumpkin Cheesecake Bars — Easy Dessert Recipes

(Image credit: Joe Lingeman/The Kitchn)

A slice of classic cheesecake is one of those desserts that takes nicely to added flavors and tinkering. If you love both pumpkin pie and cheesecake, these creamy bars are the perfect hybrid. There's a sturdy graham cracker crust on the bottom, then a layer of classic white cheesecake, and finally a delicate pumpkin cheesecake layer fragrant with cinnamon and pumpkin pie spices. One pan makes a lot of bars that you can take to your next party or potluck; I promise the pan will come home empty.

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Recipe: Orzo with Caramelized Fall Vegetables & Ginger — Quick and Easy Vegetarian Dinners

(Image credit: Joe Lingeman/The Kitchn)

I love orzo — its plump, chewy grains so much like rice, but on a grander scale and with the tenderness of pasta — but I don't cook with it often enough, which seems silly, given how fast it can be. So I mused over what I would really like to eat right now and came up with all the fall vegetable flavors. Onions, garlic, mushrooms, sweet potato — preferably dark and caramelized, built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you're left with a big pile of chewy orzo and dark, delicious fall vegetables.

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How To Make Perfect Pumpkin Muffins — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman/The Kitchn)

I recently read an article that mentioned most people are satisfied with one Pumpkin Spice Latte every fall. Just one. The same cannot be said for soft, lightly spiced pumpkin muffins. These breakfast treats are especially wonderful right now, as we settle into autumn, but are also perfectly acceptable to eat year-round.

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Recipe: Creamy Vegan Mushroom Lasagna — Quick and Easy Vegetarian Dinners

I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swap in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to the kind I grew up with. It has to be saucy and hearty, it has to spend some serious time in the oven, and, most importantly, it has to have noodles! This recipe checks all of those boxes and is just as delicious as the "real thing."













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